1 can (10 3/4 ounces) Condensed Cream of Chicken Soup (I used the 98% FF)
1/2 cup milk
4 skinless, boneless chicken breast halves (about 1 1/4 pounds)
2 tablespoons all-purpose flour
1 1/2 cups Seasoned Stuffing, crushed
2 tablespoons butter, melted
(Either I used WAY more chicken, or the recipe below doesn't call for enough, but I used almost the entire can of soup, about 1 c milk, and the entire box of stuffing).
1.Heat the oven to 400°F. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish. Coat the chicken with the flour. Dip the chicken in the soup mixture. Coat the chicken with the stuffing. Place the chicken onto a baking sheet. Drizzle with the butter. (Want to save some calories? I don't think the butter made much of a difference)
2.Bake for 20 minutes or until the chicken is cooked through.
3.Heat the remaining soup and milk in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the chicken. (I skipped this step and served with BBQ sauce instead)
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